If you’ve been hunting for healthy, filling meals to add to your meal plan prep list, you’ve struck gold with these rice noodle recipes. These Asian dishes come in delightful varieties, all brimming with nutritional ingredients and delectable creamy broth.
Rice noodles are fast and easy to cook. They soak up all the flavors you add to them to give off a rice flavor combination.
The dishes also boost flexible recipes that let you personalize dishes by adding any protein of choice, whether pork, beef, chicken, or tofu.
Any vegetable handy can also garnish these dishes to add that extra crunch to a bite. Then, top it off with sliced zucchini, diced red pepper, roughly chopped cabbage, and a few matchsticks of carrots.
Kiss that boring takeout rice noodle dish goodbye as you hit the kitchen with these 25 finger-licking delicious healthy recipes that feature rice noodles.
Why Rice Noodles Are All the Rage
Rice noodles are a popular healthy ingredient because of their gluten-free and low-fat nature.
The noodles are made with dry rice flour, water, and other compounds that improve their texture.
Since rice is gluten-free, it follows that products made with rice share that characteristic. Still, it’s always safe to check the instructions on the package to ensure the rice noodles you buy are not fortified with any gluten-containing ingredients.
Gluten is not harmful as a compound, but to people with Coeliac disease (gluten intolerance), it can lead to severe symptoms such as diarrhea, bloating, and cramping.
Rice noodles can make it possible to achieve a similar texture and taste to foods such as wheat, rye, and barley without gluten.
The noodles also boast other good-for-your-health characteristics like low sodium levels and high selenium levels.
Selenium is chock full of antioxidants that boost your immunity and help your thyroid function properly.
Additionally, noodles made from rice have fewer calories than whole wheat pasta.
Notably, rice noodles are low in fiber. So, always accompany them with a fiber-rich dish.
Rice Noodle Recipes for a Slurpy Delicious Dinner
With rice noodles on hand, you’re well on your way to making a healthy rice noodle recipe. These recipes will deliciously guide you through adding a flavorful body to your steaming broth noodle soups.
This delicious rice noodle dish will be ready in 30 minutes. Featuring bold ingredients like soy sauce, a hearty chicken broth, and a vegetable medley to crunch things up.
- 12 oz rice noodles
- 3 tablespoons vegetable oil
- 1 lb (2 medium) skinless boneless chicken breasts, sliced into bite-size strips
- Salt and black pepper to taste
- 1 red bell pepper (or 1/2 red and 1/2 green), sliced
- 1 cup broccoli, chopped
- 4 oz shiitake or portabello mushroom, sliced
- 1 tablespoon peeled and shredded fresh ginger
- 1/2 cup chicken broth
- 2 tablespoons soy sauce (NOT low-sodium)
- 2 tablespoons ketchup
- 1 teaspoon cornstarch
- few drizzles of sesame oil
This Singapore noodle dish comes loaded with intensely delicious and nutritious ingredients. From rice vermicelli, vegetables, curry powder, and scrambled eggs.
With a classic surf and turf combination, you can load this dish up with any meat of your choice. From pork to chicken or shrimp. The result? A nutritionally complete meal that is slurpy and delicious with bold flavors.
- 3 cups cooked rice noodles
- 1/2 cup bean sprouts
- 1 cup finely chopped spring onion greens
- 1/4 tsp coriander (dhania) powder
- a pinch of turmeric powder (haldi)
- 2 tsp sesame (til) oil
- salt to taste
- 1/2 cup sliced spring onions whites
- 1 tsp finely chopped garlic (lehsun)
- 1/4 cup carrots , cut into thin strips
- 1/4 cup french beans , cut into thin strips
- 1/4 cup shredded red cabbage
- 1/2 cup sliced capsicum (red , yellow and green)
- salt to taste
This is the ultimate dinner item for the entire family to enjoy.
This recipe contains crispy stir-fried vegetables, gluten-free rice noodles, charred garlic scallion, and a dab of chili to bring up the heat. The low sodium soy sauce packs a severe umami punch with subtle sweet notes.
- For stir fry
- 8 ounces rice noodles – these are the rice noodles I use in this recipe
- 1 pound chicken breast, cut crosswise (against the grain) into thin slices (optional, can substitute with a plant based protein or omit / replace with some extra veggies for a vegan & vegetarian option)
- ¼ cup coconut aminos
- ¼ cup chicken or veggie broth
- 1 tablespoon rice vinegar
- 1 tablespoon hot sauce, or to taste (optional)
- 2 teaspoons arrowroot starch (or cornstarch)
- 2 tablespoons avocado oil
- 1 cup carrots, julienned
- 1 red bell pepper, cut into thin strips
- 1 cup shitake mushrooms, thinly sliced
- 3 cloves garlic, chopped
- 1 cup snow peas, or sugar snap peas
- Sesame seeds and thinly sliced green onion to garnish
- For crispy garlic scallion chili oil (optional)
- 2 tablespoons sesame oil
- 5 cloves of garlic, chopped
- 1 bunch of green onions, white and light green parts thinly sliced, the rest reserved
- 1 tablespoon sesame seeds
- Pinch of chili flakes, optional
- Generous pinch of salt
If you’ve had this at a Thai restaurant and wanted to recreate it, here’s your chance. This lovely recipe will guide you into making this yummy classic Asian dish.
The secret sauce with this recipe is that undeniable fish sauce. Drizzle some of that sauce over your ingredients to add that sensational umami flavor and amplify other flavor notes in the dish.
- 5 oz brown rice noodles
- 2 tablespoons olive oil
- 1 lb chicken breasts pounded thinly
- 1 cup red peppers sliced into thin pieces
- 2 cup carrots sliced into thin pieces
- 1/2 cup chopped onion
- 1 tablespoon garlic minced
- 1 cup Bean sprouts
- 2 eggs
- For the Sauce:
- 1 tablespoon peanut butter
- 2 tablespoons honey
- 2 tablespoons lime juice
- 1.5 tablespoons rice wine vinegar
- 2 tablespoons fish sauce
- ¼ cup coconut aminos or low sodium soy sauce
- For Garnish:
- 1/4 cup green onions sliced thinly
- ⅓ cup peanuts crushed or chopped
- red pepper flakes (optional)
- lime wedges (optional)
- cilantro (optional)
This dish is brimming with umami goodness thanks to its illustrious list of sauces featuring soy sauce, oyster sauce, and Chinese cooking wine.
The brown rice noodles used here will add that spectacular brown tinge to your dish. The peanuts pair so well with the dish because they add that much-needed fiber and a sweet, nutty flavor to the plate.
White and black pepper packs the recipe with antioxidant and robust musky flavors.
- CHICKEN (NOTE 1):
- 150 – 180 g/ 5 – 6 oz chicken breast , cut into thin strips
- 1 tsp cornflour / cornstarch (optional)
- 1 tsp oil (peanut, vegetable, canola) (optional)
- SAUCE (OR USE MY HOMEMADE STIR FRY SAUCE, STEP 2):
- 2 tbsp oyster sauce (or sub with Hoisin)
- 1 tbsp dark soy sauce (Note 2)
- 1/2 tsp each sesame oil, sugar (optional)
- 1 1/2 tbsp Chinese cooking wine (Shoaxing wine) OR Mirin (Note 3)
- 1/4 tsp white pepper (or black pepper)
- 3 tbsp water
- STIR FRY:
- 100 g / 3.5 oz dried rice noodles (Note 4)
- 1 tbsp oil
- 1 garlic clove , finely chopped (Note 5)
- 1 small onion , sliced (white, brown, yellow)
- 1/2 bunch choy sum or other Asian greens , stems separated from leaves (Note 6)
- 1/2 red capsicum / bell pepper , sliced
- 1 carrot , peeled, cut in half lengthwise and sliced on the diagonal
- 5 – 7 mushrooms , sliced
- Sesame seeds and finely sliced green onions/scallions , optional
This recipe bursts with vegetables to make it healthier and a fantastic vegan-friendly option. The tofu soaks up all the delicious marinade flavors to give off a sweet, tangy taste.
The edamame and bean sprouts are responsible for the battery texture in the broth and the characteristic nutty, sweet flavor. Regarding nutrition, the two legumes add vitamins, minerals, and antioxidants to the recipe.
- 1 garlic clove, crushed
- 1 tbsp soy sauce
- 1 tbsp peanut butter
- 5mm/¼in fresh root ginger, peeled and grated
- 2 tsp sweet chilli sauce
- 400g/14oz firm tofu, cubed
- 2 tsp rapeseed oil
- 1 red pepper, sliced into batons
- 1 carrot, peeled and sliced into batons
- 200g/7oz edamame (green soya beans)
- 220g/8oz brown rice noodles
- 4 spring onions, sliced on the diagonal
- 200g/7oz beansprouts
- 100g/3½oz unsalted cashew nuts, chopped
The days you crave a hearty noodle dish that is quick to make, whip up these healthy drunken noodles, and you’ll be chowing them down before you know it.
The recipe is stuffed with colorful vegetables, including serrano pepper, bell pepper, shredded carrots, and green onions.
That’s not all. You can add chicken or swap it with tofu for a vegan-friendly option.
- FOR THE STIR FRY
- 8 ounces dried rice noodles, cooked for stir fry according to package directions (wide noodles are preferred but you can use Pad Thai noodles)
- 1 pound boneless, skinless chicken breast, cut into small pieces (can sub tofu or shrimp)
- 1 tsp olive oil
- 3 cloves garlic, minced
- 1 serrano pepper, seeds removed (use jalapeno for mild spice, or use 1/2 tsp red pepper flakes) (optional)
- 1 small onion, thinly sliced
- 1 medium bell pepper, thinly sliced
- 1 cup shredded carrots
- 5-6 green onions, thinly sliced
- 1 cup basil, chopped
- FOR THE SAUCE
- 3 tbsp low-sodium soy sauce
- 3 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp honey
- 1 tbsp water
If you love a spicy, nutty, and butter flavor, you will love this dish stuffed with peanuts at every turn.
The sriracha and lime juice drizzle combine to amplify that tangy sweet flavor, while the mint highlights the subtle sweet cooling sensation.
- For the Sauce:
- 1/2 Cup Peanut Butter
- 2 Tablespoons Sesame Oil
- 3 Tablespoons Soy Sauce or Coconut Aminos
- 1 Tablespoon Maple Syrup or Honey
- 3 Cloves Garlic
- 1/2 Teaspoon Sriracha
- 1 Lime juiced
- 1/4 Cup Water
- For the Noodles:
- 14 oz Rice Noodles or equivalent package
- For the Garnishes:
- Sesame Seeds
- Fresh Mint Leaves torn
- Green Onions chopped
- Roasted & Salted Peanuts crushed
One way to prevent rice noodles from sticking is to rinse them with a splash of cold water immediately after boiling them and drizzle them with a dab of oil.
This technique is handy, especially when you want to pan-fry the noodles later. With this super easy-to-make rice noodle recipe, fried eggs and kimchi carry the most flavors.
The dish bursts with fermented notes and sweet-sour, earthy tones.
- 10 ounces wide rice noodles
- 7 tablespoons canola or olive oil for frying noodles and eggs
- 1 teaspoon salt
- 4 large eggs
- gochujang, or your favorite hot sauce
- kimchi, optional
- sliced scallions
- black sesame seeds
- red pepper flakes
This delicious sweet and spicy ramen dish is easy to make and chock full of fragrant and nutritional ingredients.
The ginger roots used here are great for bone health and can reduce the risk of heart disease. Cilantros adds fresh, herby notes and protects your body from illness.
- 4 cakes of Organic Millet and Brown Rice Ramen
- 4 Eggs boiled
- 4 garlic cloves minced
- 1 Inch of ginger root shredded
- 1 medium red onion diced
- 2 medium tomatoes chopped
- 1 red bell pepper diced
- 2 carrots finely shredded
- 2 green onion stalks chopped for garnish
- Handful of chopped cilantro for garnish
- For the Sauce
- 1 Tablespoon sesame oil
- 2 Tablespoons low sodium soy sauce
- 1 Tablespoon rice vinegar
- 1 Tablespoon hot and sour or Sriracha sauce
- 1 Tablespoon brown sugar
- Salt and pepper to taste
- Juice of half lemon
This yummy vegan noodle dish is stuffed with nutritious vegetables, including bean sprouts, red bell pepper, and cabbage.
The dish is also drenched with spicy sauces, including coconut amino that has that extra umami punch and light sweet notes.
- 150 grams noodles (2 servings)
- ¼ teaspoon salt (adjust to taste)
- 2 to 3 tablespoons cooking oil
- 1 tablespoon garlic chopped
- 1 to 3 green chili slit (adjust to taste)
- 1 small onion sliced or 3 tbsp spring onions (optional)
- 3 cups mixed veggies julienned (cabbage, carrots, bell pepper, green beans)
- ½ teaspoon black pepper crushed (powder)
- 1 tablespoon soya sauce (or Tamari/ coconut aminos/ star anise & 1 strand mace)
- 1 teaspoon rice vinegar (or 1 tbsp apple cider vinegar or lemon juice)
- 1 to 2 teaspoon hot sauce (like chilli sauce or sriracha or any other)
This easy and quick recipe will be ready in 15 minutes. Garlic fried noodles involve just a few ingredients and a two-step cooking process.
First, give your onions and garlic a brown tinge in a frying pan, toss the noodles, and finally, your sauces. A peculiar ingredient used here is brown sugar. It brings out the other flavors in the dish and adds a savory-sweet note.
- 8 oz thin rice noodles 1 MM or S
- 3 tablespoons salted butter
- 1 cup green onions, diced and divided. about 2 bunches
- 6-8 cloves garlic minced
- 1-2 tablespoons sugar coconut or light brown sugar. Or you could use hoisin.
- 3 tablespoons soy sauce or tamari, or a gluten free soy sauce
If you love shrimp, now you can have them alongside scrambled eggs and zucchini in this dish.
The dish also fuses robust flavors like ginger, garlic, and cilantro for the ultimate aromatic sensation.
Make this dish spring to life by adding some roughly ground peanuts. These nuts will add a lovely crunch and a robust battery flavor.
- 1/2lb rice noodles
- 1/2 cup LOW-SODIUM gluten-free Tamari OR soy sauce (dish will not be GF if using soy sauce)
- 2-1/2 Tablespoons brown sugar
- 1 – 2 teaspoons chili garlic sauce (depending on how hot you want it)
- 1 teaspoon freshly grated ginger
- 2 eggs
- 1 teaspoon sesame oil
- 1/2lb peeled and deveined shrimp
- salt and pepper
- 2 Tablespoons high heat cooking oil, divided
- 1 zucchini, chopped
- 1/4 cup grated carrot
- 3 cloves garlic, minced
- 4 green onions, chopped and divided
- 1/2 cup peanuts, minced
- fresh chopped cilantro
Garlicky pad see ew is a delicious Thai stir fry noodle recipe that boasts robust flavors, including Chinese broccoli, brown sauces, and the savory, spicy notes of fried garlic.
- Stir Fry
- 10 ounce dried wide rice noodles (use 19 ounces if fresh)
- 8 ounces thinly sliced chicken (or sirloin beef)
- 1 tablespoon low sodium soy sauce
- 5 stalks of Chinese broccoli (Gai Lan), thinly sliced
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 large eggs, whisked
- Fried garlic, for topping (optional)
- 2 tablespoons EACH: low sodium soy sauce AND dark soy sauce (or Thai soy sauce)
- 2 teaspoons seasoning sauce (such as golden mountain sauce)
- 2 teaspoons fish sauce
- 1 tablespoon EACH: water AND oyster sauce
- 5 teaspoons sugar
- ¼ teaspoon white pepper
Instead of chicken, this recipe fused bold earthy notes of fried beef with subtle rice noodle notes.
The dish features a rich umami marinade, soft noodles, freshly chopped crunchy veggies, and sirloin steak.
- 6 ounces uncooked wide rice flour noodles rice sticks
- 1 cup sliced green onions
- 1 cup sliced onions
- 1 cup green bean sprouts
- 2/3 pound top sirloin steak cut into thin strips
- 1 tablespoon canola oil
- For the Marinade
- 2 garlic cloves finely minced
- 1 tablespoon rice vinegar
- 3 tablespoons soy sauce
- 2 teaspoons grated peeled fresh ginger or 1/2 teaspoon dry ginger
- 2 teaspoons Sriracha hot chile sauce (optional but highly recommended)
- 1 tablespoon dark sesame oil
If you want a quick way to indulge your noodle cravings, prepare some rice noodles with eggs and shrimp.
The recipe involves a few ingredients that combine so well to produce light, flavourful dishes. You can use Bragg liquid amino or teriyaki sauce to add that characteristic umami flavor. Finally, squeeze a slice of lemon to spring the flavors to life.
- 12 ounces dried rice noodles (*see notes below)
- ¼ cup distilled white vinegar
- 2 tablespoons plus 1 teaspoon sugar (brown or white)
- 3 tablespoons Bragg Liquid Aminos
- 1 tablespoon less-sodium soy sauce (or gluten-free tamari)
- 2 tablespoons toasted sesame oil (or sunflower/canola oil)
- 3 eggs, whisked
- 1 pound raw shrimp, peeled
- 1 lime, to squeeze over shrimp
- Chopped green onion, for garnish
Next time you host your vegan friend, whip them this delicious noodle recipe. It’s bursting with colorful ingredients and rich flavors and will be ready in a jiffy.
Another great thing with this recipe is the tofus. They’re like a plain canvas and take on any flavor you soak them in.
- 1/4 cup soy sauce
- 3 tablespoons lime juice
- 1 tablespoon brown sugar
- 2 teaspoons sriracha
- 8 ounces rice noodles, I love the brown rice noodles from Lotus Foods
- 3 teaspoons toasted sesame oil, divided
- 1 package extra firm tofu, drained, pressed and finely diced or crumbled.
- White or yellow onion, sliced
- 2 cups shredded green cabbage
- 1 small jalapeño, minced
- Red bell pepper, sliced
- Yellow bell pepper, sliced
- 3 cloves garlic, minced
- 4 scallions, sliced into 1-inch pieces
- 1 cup roughly chopped Thai basil leaves, optional
- Lime wedges, for serving
This dish will have you wondering why you didn’t try it sooner. There’s just something mysteriously delicious about a pork noodle combination.
The pork comes off the marinade dripping with juicy goodness. It adds lushness and a velvety quality to the dish.
The hoisin sauce will add an intense, spicy flavor to the dish with notes of sweetness and saltiness.
To make the dish healthier, toss a few of your favorite veggies, including carrots, bell peppers, and cucumber.
- 1/3 cup soy sauce
- 1/4 cup water
- 3.5 tablespoons sesame oil or canola oil
- 2 tablespoons honey + 1 tablespoon sugar
- 1 dash fish sauce
- 3 tablespoons vinegar + a squeeze of lime if you have it
- 5 cloves finely minced garlic
- 1 piece fresh grated ginger (1–2 tablespoons)
- 1 minced hot pepper (i.e. jalapeno, chili pepper, etc)
- 3 tablespoons hoisin sauce
- 3 tablespoons peanut butter (optional)
- 1 1/2 lbs. pork cut into thin strips (mine was called “pork stroganoff”)
- 9 oz. rice noodles
- grated carrots, chopped scallions, chopped peanuts, cilantro
A Delicious recipe that you can surprisingly eat cold. This is like a creamy, slightly chewy, delicious salad that tops all the veggies with healthy rice noodles.
The umami sauces and the drizzle of lemon juice pull this dish together in an explosion of flavors.
Keep this dish handy in the fridge when you want something light that will still keep you full.
- 7–8 oz. Asian rice noodles, brown or white
- 3–4 cups fresh cut up vegetables (see note)
- 2 green onions, chopped
- 1/2 cup fresh chopped cilantro
- 3–4 Tbsp. thinly sliced basil
- Optional: roasted peanuts or sliced almonds, chopped
- 3 Tbsp. neutral oil, such as avocado oil
- 3 Tbsp. low-sodium soy sauce
- 3 Tbsp. honey
- 1 Tbsp. sesame oil
- 1 Tbsp. chili garlic sauce
- 2 Tbsp. fresh lime juice, about 1 lime
- 1 Tbsp. grated fresh ginger
- 1 garlic clove, minced or grated
This savory dish of Thailand origin is another simple fusion of flavor to create something decadent.
The recipe features a host of phenomenal sauces, but the commendation goes to Thai basil and serranos. Thai basil brings a savory, spicy taste to the dish. The spice also packs a serious nutritional punch as it’s brimming with antioxidants and can prevent cancer, viruses, and fungal infections.
On the other hand, Serranos bring that bright hot spicy flavor and are suitable for your heart health and immunity boosting.
- 1/2 teaspoon kosher salt
- 4 ounces flat pad thai rice noodles
- 3 tablespoons grapeseed oil divided
- 1 medium red pepper thinly sliced
- 5 dyno kale leaves stems removed, thinly sliced
- 1 large carrot peeled into ribbons with a vegetable peeler
- 3 cloves garlic minced
- 2 teaspoons fresh ginger minced
- 1/4 cup gluten-free hoisin sauce
- 2 tablespoons tamari
- 1 tablespoon rice wine vinegar
- 2 teaspoons toasted sesame oil
- 1 red serrano pepper cut into rounds
- 2 tablespoons minced cilantro
- 2 tablespoons chopped fresh mint
- 2 tablespoons sliced green onions
- juice of a 1/2 lime
- sesame seeds for garnish
Ho fan is a Chinese word for flat rice noodles. These noodles are velvety soft, comprehensive, and slurp like a dream.
The mushroom in the dish is the stand-out ingredient in terms of flavor and texture. It adds a buttery, creamy, delicious sensation to the dish and a bit of chewiness.
For extra crunch, toss your preferred vegetables, including sliced cabbage, mung bean sprouts, and Chinese chives.
- 1.1 lb fresh homemade rice noodles or sub dry wide rice noodles see notes*
- Neutral oil for cooking
- Tofu, Mushrooms, and Veggies (totally up to you, feel free to use what you have)
- 1/2 lb g extra firm tofu drained and sliced into strips
- 5 oz fresh mushrooms of choice I used oyster mushrooms, sliced
- 1/2 small red bell pepper sliced
- Handful of chinese chives sliced
- 1 medium onion thinly sliced
- Other suggested veggies
- Sliced cabbage
- Mung bean sprouts
- 2 tbsp soy sauce or to taste
- 1 tbsp vegetarian stir-fry sauce or veg ‘oyster’ sauce
- 1 tsp chili garlic sauce or other chili sauce of choice (add more or less for spice)
- 1 1/2 tsp dark soy sauce
Thai-style noodle salad is packed with colorful, nutritious, and delicious vegetables. From bean sprouts, lettuce, and cayenne.
Can’t decide between beef and pork? Use them both and top things off with a dash of soy sauce for the extra umami flavor.
- ½ a pack fine vermicelli rice noodles
- 200g bag beansprouts
- zest and juice 2 limes
- 2-3 tbsp fish or soy sauce , to taste
- 1 tsp muscovado sugar or soft brown sugar
- 1 red onion , halved and thinly sliced
- 2 Little Gem lettuce hearts, leaves separated and roughly torn
- To make with mince
- 500g minced pork
- small knob grated ginger
- pinch cayenne pepper
- To make with steak
- 1 tsp sunflower oil
- 2 tbsp sesame seeds
- 1 tsp oil
- 4 x sirloin steaks
- 1 deseeded and shredded red chilli
This can quickly become a staple weeknight dinner for your home because it’s easy to make and drips with delicious sauces.
The lemon grass stalks add floral notes to the dish, underlaid with subtle garlicky and lemony notes.
Add a few scruples of roughly chopped peanuts if you love an extra buttery crunch.
- 350g lean beef, cut across the grain into thin slices (you need a quick-cooking cut, such as minute steak)
- 1 lemongrass stalk, trimmed and finely chopped
- 1 tbsp soy sauce
- 2 tbsp fish sauce
- 4 tsp brown sugar
- ½ tsp chilli flakes
- 1 lime, juiced
- 3 tbsp vegetable oil
- 1 green pepper, thinly sliced
- 2 bunches of spring onions, green and white parts separated and finely sliced
- 6 garlic cloves, finely chopped
- 1 tbsp grated ginger
- small bunch of basil, or purple basil, leaves picked and roughly chopped
- cooked rice (about 250g uncooked weight), or cooked rice noodles
- 50g roasted peanuts, roughly chopped
This is the dish for you if you’re craving something sweet and spicy, bursting with a bright, sharp flavor. Mint, coriander, and a generous drizzle of lemon tie this recipe together.
The mints bring out the sweet, cooling notes, the coriander highlights the earthy tarty flavors, and the zesty lime pulls no punches when it comes to those zingy notes.
- 250g vermicelli rice noodles
- 4 carrots , cut into matchsticks
- 1 large red onion , thinly sliced
- handful each mint and coriander leaves
- juice 6 limes
- 2 tbsp caster sugar
- 1 tbsp fish sauce
- 2 red chillies , cut into thin slices
- drizzle vegetable oil
- 300g lean pork mince
Minced soy pork with rice noodles is a quick-to-make, delicious recipe that will hit your table in 30 minutes.
Shaoxing rice wine is a real highlight of this recipe. The wine eliminates any unpleasant raw meat flavor and adds savory aromatic notes to the dish.
- 140g rice noodle
- 1 tbsp groundnut oil
- 2 garlic cloves
- 1 tbsp grated ginger
- 3 dried Chinese mushrooms , soaked in hot water for 20 mins, drained and finely chopped
- 1 tbsp dried shrimps , soaked in hot water for 20 mins, drained and finely chopped
- 250g lean pork mince
- 1 tbsp Shaohsing rice wine
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 50ml hot vegetable stock
- 1 tbsp toasted sesame oil
- 2 spring onions , finely sliced
- handful coriander , roughly chopped”
Drap your apron and head to the kitchen because these dishes will come out finger-licking delicious, making you look like a culinary genius.
The next time you host friends or have family over, whip up a few of these delicacies and marvel at the joy they’ll experience as they chomp down on your culinary masterpieces.
FAQs on Healthy Recipes With Rice Noodles
What can be made from rice noodles?
Pad thai, Japanese soba noodles, Thai noodle soup, prawns wrapped in noodles, stir-fried noodles, and vegan drunken noodles are some dishes you can make with rice noodles.
Are rice noodles as healthy as rice?
Yes, just like rice, rice noodles have about 20% fewer calories than whole wheat noodles. They’re also gluten-free and have low sodium levels and high selenium levels.
Are rice noodles good for weight loss?
Rice noodles generally carry fewer fats and lower calories.
How long does it take to make rice noodles?
Rice noodles need to soak for about seven to 10 minutes before they’re ready. Or you can soak and stir them every five to ten minutes until you notice they’re limp and completely flabby.
What dishes go best with rice noodles?
Sauteed mushrooms, scrambled eggs, roasted chicken, stir-fried beef, and pork all pair well with rice noodles.